Spinach & Feta Quiche


  • 2 sheets puff pastry
  • 200g mushrooms
  • 2 garlic cloves
  • oil spray
  • 200g spinach (fresh or frozen)
  • 6 eggs (large)
  • 1 cup milk
  • 60g feta cheese
  • 1/4 cup grated parmesan
  • 250g ricotta cheese
  • 1 tsp mixed dried herbs (or chopped fresh herbs)
  • OR 1 tsp dried basil
  • salt
  • pepper


  • Prep Ingredients: If you're using frozen spinach you will need to defrost it. Thinly slice mushrooms and mince garlic cloves.
  • 30mins before you want to make the quiche, take the pastry out of the freezer to defrost.
  • When you're ready to start, lay the pastry into either a quiche or baking pan (~25-30cm), making sure you have enough dough to form a crust up the edge. We tend to double layer the pastry and roll it out on the bench to ensure the perfect fit in the pan.
  • Preheat your oven to 180 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Drain the spinach in a colander or squeeze out moisture between paper towel.
  • Place the sliced mushrooms in a pan with olive oil, add the garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until tender and all moisture is absorbed (about 5mins).
  • Spread the spinach out on the pastry. Next add the cooked mushrooms and crumbled feta.
  • In a medium bowl whisk together the eggs. Add the milk, cheeses herbs and another sprinkle of pepper. Whisk to combine.
  • Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  • Place the quiche into the preheated oven and bake until it is golden brown on top and the centre is solid. This should take between 45-60 minutes.